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The First Grand Hyatt Hotel In Manila Is Now Ready To Serve You

The Philippines welcomed its first Grand Hyatt Hotel last January 2018 located in the northern section of Bonifacio Global City. 

 

Grand double room at The Grand Hyatt

 

Beautiful poolside with outdoor and indoor dining facilities exclusively for hotel guests

This 25th Grand Hyatt in Southeast Asia (and the 98th of its brand in the world) has been accepting reservations for several areas now open to the public, including its rooms, indoor event spaces, and three restaurants, namely: The Grand Kitchen, The Cellar, and The Lounge. During my first visit, I was treated to a tour of the hotel’s facilities that led to an impromptu mini-food crawl, where I got to sample random dishes from the three existing food outlets, making it a really fun and delish afternoon.

 

Our first stop was for appetizers at the very Instagram-friendly The Cellar, a beautiful cozy space that houses the hotel’s wine cellar which also serves as the hotel’s main bar. This restaurant bar serves an extensive menu of choice tipples, mostly wine made more accessible by means of a “digital sommelier.” It’s a wine app that you access via an electronic tablet, meant to make it easier and less intimidating for anyone to pick the right wine for any occasion, budget, and level of wine expertise.

The Cellar's open kitchen and rotisserie

Grilled warm tomato salad with pancetta at The Cellar

 

A limited food menu of mostly charcuterie, small plates, and rotisserie grilled dishes, complements the beverage-heavy menu of The Cellar. Early must-tries include jamon iberico and cheese croquetas with a side of tomato chutney; baked breaded mushrooms with garlic butter; and my favorite that day—grilled warm tomato salad with crispy pancetta, shallots, pine nuts, finished with a drizzle of balsamic vinegar.

 

The Grand Kitchen

 

Made to order Hainanese chicken and rice at The Grand Kitchen

Porchetta at The Grand Kitchen

Freshly prepared dishes from The Grand Kitchen's a la minute buffet

 

Our second stop was a late lunch at The Grand Kitchen, the hotel’s main all-day dining restaurant that features cuisines from around the world. Presented in an open kitchen set-up, the restaurant boasts an array of show kitchens or buffet stations where dishes are cooked à la minute, only when a guest orders, allowing the food to be served freshly prepared like it was ordered à la carte. Here I was able to indulge in small plates of freshly prepared Hainanese chicken rice, tamago sushi, and Italian pork porchetta that I enjoyed with a glass of fresh lemonade. In this set-up, you end up with a bunch of smaller plates of freshly cooked food on your table in lieu of just having one big plate filled with your choices from a buffet of pre-cooked dishes in chafing dishes or food warmers. The only drawback to this kind of buffet set-up is the need to pay attention to the mini-chalkboard menus at each station to know what is available to order, as not all the dishes are on display.

 

The Grand Hyatt's multi-level lobby lounge

 

The last stop was for desserts, coffee, and tea at the hotel’s The Lounge located at the Banaue Rice Terraces-inspired multi-level lobby. We were treated to some of the hotel’s fine desserts while listening to live piano and flute music. My favorite was a light yet heavenly vanilla parfait chiffon base cake filled with passionfruit raspberry filling that was enclosed in a white chocolate shell, then finished with some strawberries and pistachio crumble. The Lounge also serves light snacks and afternoon tea.

Those always on the go can check out the premium coffee, pastries, chocolate, and more being offered to-go at the hotel’s lobby deli, Florentine, conveniently located near the elevators that leads to the basement parking area.

The Grand Hyatt’s Area Vice-President and General Manager, Gottfried Bogensperger, shares, “Our aim is to build and bring to life a radical transformation as to how dining and entertainment is done here in Manila.” He believes that the key lies in being interactive, as it engages the guests with the cooking process, which leads to a more memorable dining experience. And true enough, the interactive component is already evident, with the “unique à la minute buffet set-up” of The Grand Kitchen, plus The Cellar’s open kitchen and rotisserie, and the impressive 160 square meter show kitchen attached to one end of the hotel’s massive Grand Ballroom, which boasts of a floor-to-ceiling glass window at the other end.

I am now looking forward to seeing more of these kind of restaurant innovations, when the Grand Hyatt Manila’s two remaining major restaurants, No. 8 China House and The Peak, finally opens later this year.

 

The Grand Kitchen’s Breakfast Buffet is served 6:30 am - 10:30 am (P1,414.29 nett); Lunch 12 noon - 2:30 pm (P1,903.85 nett); and Dinner 6 pm - 10 pm (P2,284.62 nett). Children 5 years old and below are free of charge, and 6 to 12 years old pay half the buffet rate). No à la carte menu is available between lunch and dinner service.
 
Grand Hyatt Manila, 8th Avenue corner 35th Street, Bonifacio Global City, (02) 838-1234, email manila.grand@hyatt.com
 
Photos by Cyrene de la Rosa
Follow the author on Instagram and Twitter @cyrenedelarosa